Red Chimichurri Pasta (Hot or Cold)

Red Chimichurri Pasta with zucchini, tomatoes, and feta on a plate.

5 from 1 vote

Red Chimichurri Pasta (Hot or Cold)

This Red Chimichurri Pasta will change your pasta game! Ready in 25 minutes—it’s packed with crisp veggies, jammy tomatoes, and crumbled feta. The no-cook Red Chimichurri Sauce adds bold, zesty flavor that makes this vegetarian pasta shine. Serve it hot or as a cold pasta salad. (Vegan & Gluten-Free option).

Prep Time5

Cook Time20

Total Time25

Servings:

Author: Bri Beaudoin

Ingredients

Red Chimichurri

½ cup roasted red pepper (from a jar, see note 1)
⅓ cup flat leaf parsley (packed, see note 2)
2 tablespoons cilantro (packed)
2 tablespoons red wine vinegar
2 cloves garlic
1 teaspoon smoked paprika (see note 3)
½ teaspoon cumin
½ teaspoon fine sea salt
¼ teaspoon red pepper flakes
¼ cup extra virgin olive oil

Pasta

1 lb rigatoni pasta (or penne, fusilli, or similar)
1 small red onion (1 cup)
2 bell peppers (red, orange, or yellow)
1 medium zucchini
1 tablespoon extra virgin olive oil
½ teaspoon fine sea salt
12 oz cherry tomatoes
1 cup crumbled feta cheese

Instructions

Make Red Chimichurri: To a food processor, add ½ cup roasted red pepper, ⅓ cup flat leaf parsley, 2 tablespoons cilantro, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until finely chopped but not pureed. Transfer to small bowl, then stir in ¼ cup extra virgin olive oil. Set aside.
Cook pasta: Bring a large pot of salted water to boil. Add 1 lb rigatoni pasta. Cook until al dente, according to package. Reserve 1 cup of pasta water, then drain pasta.
Chop veggies: Meanwhile, chop 1 small red onion and 2 bell peppers into large bite-sized pieces. Slice 1 medium zucchini into ¼-inch (0.63 cm) thick half-moons. Transfer onion, peppers, and zucchini to a large bowl. Toss with 1 tablespoon extra virgin olive oil and ½ teaspoon fine sea salt.
Saute veggies: In a large skillet, over medium-high heat, saute veggie mixture in two batches until tender, 4 to 6 minutes. When almost done, add a couple splashes of water, cover skillet with a lid and let steam for 30 seconds. (This helps cook the middle a bit more). Remove lid and let water cook off. Transfer to a plate. Repeat with remaining veggies. Set skillet aside.
Cook tomatoes: Add 12 oz cherry tomatoes to the large bowl, tossing them in whatever oil remains. (If bowl is clean, add a bit more oil). Reheat skillet over medium heat. Add a couple tablespoons of the Red Chimichurri to the skillet, then scatter in tomatoes. Cook, stirring gently, just until the tomato skins start to split, 3 to 4 minutes. Remove from heat.
Combine: Add drained pasta back to the pot, over low heat. Pour in remaining Red Chimichurri and ½ cup reserved pasta water (see note 4). Toss to combine. Add the tomatoes and all the juices from the skillet. Add sauteed veggies and 1 cup crumbled feta cheese. Toss to mix, adding more pasta water if needed to create a silky sauce. Remove from heat. Taste and season with more salt, if needed. Serve hot, room temp or cold.

Notes

Roasted Red Pepper: About 1 pepper. I use store-bought roasted red peppers from a jar (drain before using). But you can roast your own, if you prefer.
Parsley: Flat Leaf (Italian) has more flavor. If needed, you can substitute Curly Parsley—but you may need to add a bit more since the flavor is milder.
Smoked Paprika: Use Smoked Sweet Paprika (rather than Smoked Hot Paprika). Regular paprika is usually the sweet variety. So, if it doesn't specify, it's usually "sweet". If in doubt, taste to confirm ("hot" will be spicy).
Pasta Water: Has some starch which helps to emulsify sauce. If you forgot to keep some water before draining the pasta—substitute hot water and make sure to toss really well.
Gluten Free option: Use your favorite gluten-free pasta.
Vegan option: Use a vegan feta substitute.
Storage tips: Pasta can kept refrigerated for up to 3 days. Leftovers can be reheated or enjoyed cold. I like to add an extra drizzle of olive oil and salt to perk up leftover pasta.

Nutrition